In Giardino

While we are enjoying this wonderful summer here in PA, it is time to think about fall garden planting.  I stopped at the garden center the other day and picked up some yummy things to harvest this fall.  Cabbage, kale, lettuce and a sad little arugala plant I am hoping to coax back to life.

Before they can go in the ground, however, we need to make space for them.  We are having such success this year that I am getting cocky and extending the garden bed.

So we took some time today to do just that.  After taking some time to mulch the original sections, we cleared the sod under the shade of the crab apple tree.  The idea being that next year the shade will help the cold weather veggies do better when it gets warm.  We had spinach fail, I think, because it was in direct sunlight during the warmer months.

So, here we are with compost and top soil, after a good tilling of that clay underneath.  The weed blocker will be a walking path.  More work on the fencing, gates and walkway tomorrow.  Then we can plant the fall veggies and begin working on other areas in the yard that need attention.

In cucina, I have chicken breasts marinading in an orange molasses marinade.  I am looking forward to grilling  that tomorrow.  For today, we have grilled Italian hamburgers and fresh salad.  What are Italian, or what I call Dago, burgers?  I use my meatball mix to make burgers.  Now that I am avoiding gluten, I use planko crumbs, oregano, garlic powder, rosemary, pepper, minced onion.  All mixed up and ready for grilling.  Don't forget to dimple the burger patties so the burgers don't shrink as they cook.

Not a very exciting dinner, but fresh and delicious and very summer.  We eat al fresco as often as the weather allows.  Cooking outside is fun and helps to keep the house cool.

The day before yesterday, I made some pretty exciting salmon, if I do say so myself.  Pan seared salmon, with a peach, blueberry and bourbon chutney accompanied by sauteed kale fresh from the garden.  Peaches are in season and I just had to use them.  This turned out fantastic!  I sauteed the peaches in butter with coconut palm sugar and bourbon, then added the blueberries at the end.  A little corn starch thickened the juices.  Yummy!!!!

Until next time,

Birdie in cucina